Mini Corn Dogs With Homemade Mustard Recipes

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MINI CORN DOGS WITH GREEN CHILE MUSTARD



Mini Corn Dogs with Green Chile Mustard image

The mini corn dogs are great for kids and adults alike; a Mexican twist on the dipping sauce really kicks them up a notch!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 16

Number Of Ingredients 9

1/2 cup yellow mustard
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
Oil for deep frying
2 pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix
1 cup club soda
1 egg
Round wooden sticks with one pointed end
1 package (16 oz) beef hot dogs (8 hot dogs), cut in half
2 tablespoons Gold Medal™ all-purpose flour

Steps:

  • In small bowl, mix mustard and chiles; set aside.
  • In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F. In medium bowl, stir cornbread mixes, club soda and egg. Spoon mixture into tall narrow jar or glass. Insert sticks into hot dogs, leaving about 4 inches to hold. Roll hot dogs in flour; dip hot dogs into cornbread mixture, rolling to cover completely. Smooth batter with knife, if necessary.
  • Fry 2 to 3 corn dogs at a time in hot oil about 2 to 3 minutes or until golden brown. Drain on paper towels. Serve corn dogs with mustard.

Nutrition Facts : Calories 210, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Mini Corn Dog, Sodium 610 mg, Sugar 5 g, TransFat 0 g

MINI CORN DOGS



Mini Corn Dogs image

For fun flavor, try this mini corn dog snack made with cornmeal dough. Serve a tangy dipping sauce. -Geralyn Harrington, Floral Park, New York

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 13

1-2/3 cups all-purpose flour
1/3 cup cornmeal
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons cold butter
1 tablespoon shortening
1 large egg, room temperature
3/4 cup 2% milk
24 miniature hot dogs
HONEY MUSTARD SAUCE:
1/3 cup honey
1/3 cup prepared mustard
1 tablespoon molasses

Steps:

  • In a large bowl, combine the first 4 ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms; dough will be sticky. , Turn onto a generously floured surface; knead 6-8 times or until smooth, adding additional flour as needed. Roll out to 1/4-in. thickness. Cut with a 2-1/4-in. biscuit cutter. Fold each dough circle over a hot dog and press edges to seal. Place on greased baking sheets. , Bake at 450° until golden brown, 10-12 minutes. In an small bowl, combine the sauce ingredients. Serve with corn dogs.

Nutrition Facts : Calories 109 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 306mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 3g protein.

MINI CORN DOGS



Mini Corn Dogs image

Provided by Valerie Bertinelli

Categories     appetizer

Time 25m

Yield 14 mini corn dogs

Number Of Ingredients 11

Vegetable oil, for deep-frying
7 hot dogs, cut in half crosswise
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk
Ketchup and mustard, for serving

Steps:

  • Heat 2 inches of oil in a large heavy pot to 375 degrees F on a deep-frying thermometer. Line a plate with paper towels.
  • Insert wooden ice pop sticks or skewers securely into the hot dogs.
  • Meanwhile, whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda in a medium bowl.
  • Whisk the eggs and buttermilk together in a large bowl. Add the flour mixture to the wet ingredients and whisk to combine. Pour the batter into a tall drinking glass.
  • When the oil is hot, dip a hot dog into the batter to coat thoroughly, then add it to the oil. Repeat with as many as will fit comfortably in the pot. Fry, turning occasionally, until puffed and golden brown all over, 4 to 5 minutes. Transfer to the lined plate to drain. Repeat with the remaining hot dogs, returning the oil to 375 degrees F between batches.
  • Serve immediately with ketchup and mustard.

JIFFY MINI CORN DOG MUFFINS



JIFFY Mini Corn Dog Muffins image

This recipe for JIFFY Mini Corn Dog Muffins is an easy, from scratch snack that is perfect for kids. Made simple by using JIFFY Cornbread Mix

Provided by My Farmhouse Table

Categories     Appetizer     Main Course     Snack

Time 15m

Number Of Ingredients 5

1 pkg (8.5 oz) JIFFY Corn Muffin Mix
1 Egg, slightly beaten
2 Tbsp Melted Butter
1/3 cup Milk
4 Hot Dogs, each cut into 6 pieces (bun length works best)

Steps:

  • In a bowl, combine the corn muffin mix, egg, melted butter, and milk. Mix just until it comes together. (If you mix too much, the corn muffins will start to fall apart around the hot dogs when cooked.)
  • Once mixed together, pour into two greased 12 mini muffin tins (this recipe makes 24 mini muffins).
  • Place each hot dog piece into the center of the corn muffin mixture and press down slightly.
  • Bake at 400°F for 8-12 minutes or until golden brown.
  • Serve hot with ketchup and mustard.

MINI CORN DOGS WITH HOMEMADE MUSTARD



Mini Corn Dogs with Homemade Mustard image

Provided by Nancy Fuller

Categories     main-dish

Time 40m

Yield 16 servings

Number Of Ingredients 14

8 cups canola oil
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
Kosher salt
2 large eggs, lightly beaten
3/4 cup buttermilk
8 hot dogs, cut in half
Homemade Mustard, recipe follows, or store-bought, for serving
1 cup mustard powder, such as Colman's
1/2 cup honey
2 tablespoons cider vinegar
1/2 cup brown mustard seeds, toasted

Steps:

  • Fill a Dutch oven or other heavy pot with the canola oil, and heat to 350 degrees F. Line a plate with paper towels.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and 1/4 teaspoon salt. Add the eggs and buttermilk, and stir to combine.
  • Working in batches, dip each hot dog in the batter to coat, let the excess drip off, and then fry until golden, 3 to 5 minutes. With a slotted spoon, transfer the corn dogs to the paper-towel-lined plate to drain.
  • Serve with mustard.
  • Add the mustard powder, honey, vinegar, mustard seeds and 1/3 cup water to a mixing bowl. Stir to combine. Transfer to an airtight container and refrigerate for up to a month.

MINI CORN DOGS WITH GREEN CHILE MUSTARD



Mini Corn Dogs with Green Chile Mustard image

The mini corn dogs are great for kids and adults alike; a Mexican twist on the dipping sauce really kicks them up a notch!

Provided by Allrecipes Member

Time 35m

Yield 8

Number Of Ingredients 9

½ cup yellow mustard
1 (4.5 ounce) can Old El Paso® chopped green chiles, drained
1 quart Oil for deep frying
2 (6.5 ounce) pouches Betty Crocker® cornbread & muffin mix
1 cup club soda
1 egg
8 each Round wooden sticks with one pointed end
1 (16 ounce) package beef hot dogs, cut in half
2 tablespoons Gold Medal® all-purpose flour

Steps:

  • In small bowl, mix mustard and chiles; set aside.
  • In deep fat fryer or heavy saucepan, heat 3 inches oil to 375 degrees F. In medium bowl, stir cornbread mixes, club soda and egg. Spoon mixture into tall narrow jar or glass. Insert sticks into hot dogs, leaving about 4 inches to hold. Roll hot dogs in flour; dip hot dogs into cornbread mixture, rolling to cover completely. Smooth batter with knife, if necessary.
  • Fry 2 to 3 corn dogs at a time in hot oil about 2 to 3 minutes or until golden brown. Drain on paper towels. Serve corn dogs with mustard.

Nutrition Facts : Calories 474.4 calories, Carbohydrate 39.3 g, Cholesterol 52.9 mg, Fat 30.3 g, Fiber 1.1 g, Protein 10.9 g, SaturatedFat 8.2 g, Sodium 1195.8 mg, Sugar 2.1 g

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